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Questions and Answers
What is the purpose of pounding in meat tenderization?
What type of enzymes are used to break down proteins and tenderize meat?
What is the purpose of marinating in meat tenderization?
What is the purpose of aging in meat tenderization?
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What is the purpose of phosphate injection in meat tenderization?
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What is the purpose of electrical stimulation in meat tenderization?
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Study Notes
Methods of Meat Tenderization
Physical Methods
- Pounding: physically breaking down muscle fibers with a meat mallet or tenderizer to increase surface area and reduce fiber length.
- Tumbling: using a machine to tumble meat under pressure to break down fibers and increase tenderness.
- Massaging: manually massaging meat to break down fibers and increase tenderness.
Enzymatic Methods
- Proteolytic Enzymes: using enzymes like papain, bromelain, or ficin to break down proteins and tenderize meat.
- Enzyme Inhibitors: using inhibitors to control enzyme activity and prevent over-tenderization.
Chemical Methods
- Marinating: soaking meat in acidic solutions (e.g. vinegar, lemon juice) to break down proteins and tenderize meat.
- Phosphate Injection: injecting phosphates into meat to increase water retention and tenderness.
- Sodium Chloride: using salt to denature proteins and increase tenderness.
Other Methods
- Aging: allowing meat to age, which breaks down proteins and increases tenderness over time.
- Electrical Stimulation: using electrical currents to stimulate muscle contractions and increase tenderness.
- High Pressure: using high pressure to break down proteins and increase tenderness.
Physical Methods of Meat Tenderization
- Pounding meat with a mallet or tenderizer increases surface area and reduces fiber length, making meat more tender.
- Tumbling machines apply pressure to break down fibers, increasing tenderness.
- Massaging meat manually breaks down fibers, making it more tender.
Enzymatic Methods of Meat Tenderization
- Proteolytic enzymes like papain, bromelain, or ficin break down proteins, tenderizing meat.
- Enzyme inhibitors control enzyme activity, preventing over-tenderization.
Chemical Methods of Meat Tenderization
- Marinating meat in acidic solutions (e.g., vinegar, lemon juice) breaks down proteins, tenderizing meat.
- Phosphate injection increases water retention, making meat more tender.
- Sodium chloride (salt) denatures proteins, increasing tenderness.
Other Methods of Meat Tenderization
- Aging meat over time breaks down proteins, increasing tenderness.
- Electrical stimulation induces muscle contractions, making meat more tender.
- High pressure breaks down proteins, increasing tenderness.
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Description
Learn about the physical and enzymatic methods of meat tenderization, including pounding, tumbling, massaging, and proteolytic enzymes.
